Little Alley Steak Introduces New Kobe Beef Menu Item

A new Wagyu beef program has come to Roswell.

Canton Street's Little Alley Steak is excited to introduce a new American Kobe beef - the Wagyu beef program. Nestled in the hills of northern California, Japanese owned and operated Masami Ranch is the only certified 10+ domestic Wagyu beef based only on the Japanese BMS chart. Originally designed to export back to Japan, the tender and juicy cuts are now available at Roswell's own Little Alley Steak. Unlike most domestic Wagyu programs, Masami Ranch is a completely sustainable farm utilizing a rich feed of whole corn, grains and other local items. Masami’s animals are born, raised and fed on their 7,000-acre ranch and are fed in covered stations that allow the animals comfort and security. Here's what you can expect from Little Alley's …

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Kitchen Confidential

Little Alley Steak's Chef Bob McDonough Shares Menu Favorites

Go behind the menu at Little Alley Steak.

Local restauranteurs Hicham Azhari and Fikret Kovac, who also co-own INC Autentico and Salt Factory on Canton Street, have recently opened a new steakhouse in the historic district. Little Alley Steak is located at 955 Canton Street in Roswell. They are open Monday through Thursday 4 p.m.-10 p.m., Saturday 4 p.m.-11 p.m. and Sunday 4 p.m.-10 p.m. Call them at 770-998-0440.

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Little Alley Steak Opens on Canton Street

The newest steakhouse in Roswell officially opened Monday, Feb. 27.

After months of preparation and a weekend of preview events, Little Alley Steak on Canton Street officially opened late Monday afternoon. The steakhouse - opened by Hicham Azhari and Fikret Kovac who also co-own INC Autentico and Salt Factory on Canton Street - has already received a plethora of press and local buzz for its take on the all-American steakhouse. Inspired by the 1880s, the restaurant features a new spin on the expected industrial interior trend that has delighted customers at both of the restaurateurs' other two Roswell restaurants. A bull's head greets visitors over the door and Edison bulbs are hung from meat hooks inside the space. Chef Robert McDonough takes the lead in creating a menu as unique as the interior design. …

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Jennifer Kardian

7:55 am on Tuesday, March 27, 2012

We went with another couple and had a fantastic meal. Our friends said it was the best steak they'd had in a long time. The truffled mac & cheese is fabulous. We were also looking forward to the au gratin potatoes, but they were a little dry. (The side items are large enough to share.) Service was good. The atmosphere is great to look at, but the restaurant is quite loud. The industrial materials…   more ›